Ingredients10 m servings 183
- Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.
Per Serving: 183 calories; 18.7 3.7 0.1 0 217 Full nutrition
ReviewsRead all reviews 10
I needed to add more sugar for my tastes, but this was excellent. I used my immersion blender to emulsify it and it stayed mixed for the 3 days it took to finish it off. Thanks!
This is a great salad dressing! It came out thick , so I think it could also be used as a sauce to marinate chicken, beef or pork. Just add more vinegar and/or water to thin it out.
This tastes awesome! I used an emulsion mixer to help make the cranberries and garlic smaller. It blended up great! This will be my go to vinaigrette from now on.
Very good dressing - full of flavor. Shake really well to mix ingredients. Tastes better after it sets for a day for all of the flavors to meld.
This is delicious!! I cut back on the sugar by 3/4 cup and it still tasted fine.
Love this recipe with Spinach, candied pecans and more craisins. We also found some Pear/Cranberry Balsamic vinegar that we used! Delicious!
Great recipe! Hubs and I like it even better with a splash of cherry concentrate and a little less oil. It's truly a versatile dressing and we like to triple it so there's no excuse not to eat ...